10 Minute Chili Oil Udon Noodles
Silky udon noodles tossed in a fiery chili oil sauce with garlic, ginger, soy sauce, and sesame, topped with a fried egg for the ultimate quick comfort bowl ready in just 10 minutes.
Equipment
- Large pot
- Small saucepan
- Heatproof mixing bowl
- Fine-mesh strainer
- Chef’s knife
- Cutting board
- Non-stick frying pan
Ingredients
Ingredients
- 10.6 oz Udon noodles Fresh or frozen work best
- 2 cloves Fresh garlic Finely minced
- 1 thumb (2.5 cm) Fresh ginger Finely minced
- Pinch Salt Fine sea salt preferred
- 1 tbsp Chili oil Store-bought or homemade
- 1 tsp Chili flakes Optional for extra heat
- 1 tbsp Soy sauce Low-sodium recommended
- 1 tbsp Dark rice vinegar Chinese black vinegar ideal
- 1 tbsp White sesame seeds Toasted preferred
- 1 tbsp Spring onion greens Sliced thin
- 1 tsp Black sesame seeds For garnish
- 4 tbsp Peanut oil Or neutral oil
- 1 tsp Pure sesame oil For finishing
- 1 large Egg For frying
Instructions
- Finely mince garlic and ginger. Place them in a heatproof bowl with chili oil, chili flakes, salt, and white sesame seeds.
- Heat peanut oil in a saucepan until it lightly smokes, about 2–3 minutes.
- Carefully pour hot oil over the garlic and ginger mixture. Let sizzle and infuse.
- Add soy sauce, rice vinegar, and sesame oil. Stir to complete the sauce.
- Cook udon noodles in boiling water according to package directions, then drain without rinsing.
- Toss noodles in the chili oil sauce until coated evenly.
- Fry egg until whites are set but yolk remains runny. Top noodles with egg, spring onions, and black sesame seeds.
Notes
Adjust spice by adding more or less chili flakes. For authentic heat, add Sichuan peppercorns. Store extra sauce for up to a week refrigerated.